Heat a large skillet (cast iron preferred) on medium-high heat. Add the butter and let melt. Place the onion and garlic in the pan and cook until soft, about 5-7 minutes. Stir occasionally with a wooden spoon.

Add the beans and peas and toss to coat with the butter and onion mixture. Pour in the chicken broth and give it a good stir. Cover, turn the heat down to medium and let simmer until the beans are just tender. If fresh, 20-30 minutes. If frozen, 10-12 minutes.

Toss in the tomatoes and heat through 1-2 minutes. Season to taste with salt and pepper. Remove from the heat and stir in the fresh herbs.

Switch it Up: At the height of tomato season, chop up chunks of fresh garden tomatoes instead of the cherry tomatoes. It makes the dish more juicy and extra delicious.

Gussy It Up: For a more Low-country flavor, stir in 1½ teaspoons each of ground cumin and ground coriander.

Pro Tip: Most higher end grocery stores carry different kinds of field peas grown by local farmers – in the fresh produce and the freezer sections. Just ask at the front desk or call ahead.

About the recipe

Succotash is a big part of Southern cooking. It’s meant to be a “throw together” dish with lima beans and corn as the base. This recipe builds on the core components of classic succotash, but is inspired by the Southern vegetable garden. I like to use a mix of field peas and beans rather than limas and corn. I also like to throw in ripe cherry tomatoes for a fresh taste and bright color. Sweet onion adds good flavor, too. Just chop it really fine so the beans remain the star. Garden herbs, like chives, mint or basil make for a great finish – whatever suits your fancy! Once you get the swing of this, do what most Southern grandmothers have done for years – cook together whatever is growing at the moment.